This version of soda bread is similar to a cross between the savory, unsweetened soda bread and a slightly sweet coffee cake. It’s dense and flavorful! Serve slices slathered in soft butter.
INGREDIENTS
4 1/2 cups of flour
1 1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups raisins
1/2 cup butter, melted
2 cups buttermilk
1/2 cup heavy cream
1 large egg
Additional milk or cream for brushing on top
Turbinado sugar, about a tablespoon
METHOD:
Preheat oven to 350°F.
For one large loaf, use a 10-12 inch cast iron skillet. For two smaller loaves, use 2 small cast iron skillets or 2 cake pans. Line the bottom and the sides of the pan(s) with parchment.
Whisk together flour, sugar, baking powder, salt, and soda in a large bowl until combined. Stir in the raisins.
In a separate bowl, whisk together melted butter, buttermilk, heavy cream, and egg until thoroughly blended. Add to the dry ingredients and mix until incorporated — do not over-mix.
Pour mixture into pan(s) and gently brush the top with milk or cream and sprinkle raw or turbinado sugar evenly over the top.
For the large loaf, bake for 60 minutes, or until a toothpick inserted into the middle comes out dry.
For smaller loaves, check after 45 minutes, using a toothpick test to check for doneness.
Allow the loaves to cool for 15 minutes in the pans, then move to a cooling rack, remove the parchment paper, and allow to cool almost to room temperature. It is delicious served warm, but don’t slice the loaf until it’s cooled a little more.
